Zesty Chicken and Rice Skillet

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photo by:kraft

This speedy and tasty chicken skillet dish is sure to delight your family at dinnertime.

time

prep:

10 min

total:

30 min

servings

total:

4 servings, 1-1/2 cups each

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What You Need

1/2

cup KRAFT Zesty Italian Dressing, divided

Tbsp. GREY POUPON Hearty Spicy Brown Mustard

lb. boneless skinless chicken breasts, cut into bite-size pieces

chicken bouillon cube, dissolved in 1-3/4 cups boiling water

each green and red pepper, cut into strips

cups instant white rice, uncooked

1-3/4

cups boiling water

Make It

COOK 1/4 cup dressing and mustard in large nonstick skillet on medium-high heat 2 min. or until heated through, stirring occasionally. Stir in chicken; cook 6 min. or until done, stirring occasionally.

STIR in remaining dressing, bouillon and peppers; cover. Simmer 2 min. Stir in rice; simmer, covered, 5 min. or until rice and peppers are tender.

REMOVE skillet from heat. Let stand 5 min. or until liquid is absorbed.

Kraft Kitchens Tips

Substitute

Prepare as directed, substituting 2 cups of your favorite cut-up mixed fresh vegetables, such as carrots, onions and/or broccoli, for the pepper strips.

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landreasen

posted:3/3/2009

Good recipe! Went the easy route & used canned chicken! I used chicken broth instead of the bouillon and it tasted great. Also added chicken seasoning, seasoning salt, and minced onion. I hate things that are really salty, so I was concerned about this...but it tasted great! Would definitely make again!

ballroombeauty_83

posted:2/10/2009

The dressing and mustard aroma was fantastic, it didn't really flavor the chicken very much. We added a touch of soy sauce to perk up the flavors and it turned out quite nicely.

lacklusterskies

posted:1/25/2009

This was just okay. It was easy to make and had a strong flavor. I don't think the mustard and the dressing tasted great together. The dressing gave the rice an unpleasant greasy appearance and taste. I don't think I would make again.

meganknox

posted:11/8/2008

My grocery store didn't have red or green peppers, so I substitued with yellow; gives it a nice kick. I also added in broccoli and it was very full of flavor.

espressoqn

posted:7/22/2008

I tweaked this slightly...didn't use the bouillon cube, just a bit of canned chicken broth (low sodium). Also fresh bell peppers were $2 each at my local market, so I subbed a bag of frozen mixed peppers and onions instead. It was very tasty, and I will make again.

cmsmeyers

posted:6/5/2008

We LOVE this recipe! I make this with shredded chicken and it's such a nice meal - - I do add a little extra mustard for tang, but it is a winner with the family and so quick to make (if using shredded chicken, it's simply cooking the rice and veggies!). Enjoy!

easybake03

posted:5/29/2008

This was really good. The reason I didn't give it 5 stars is because the peppers were a little overwhelming. It could also use some more spicy mustard. I enjoyed it this way but it definitely has more potential.

ewellla

posted:4/15/2008

I didnt think this had very much flavor, and I had to keep adding more water at the end because the rice wasnt cooked enough. I made it with carrots.

Jennilee85

posted:4/8/2008

My husband is so picky when it comes to new things...but he had seconds that nights, and brought the rest to work the next day for lunch! We added some onions and broccoli...Awesome!

a cook

posted:3/21/2008

There was not enough flavor for me, and unfortunately, I am not a very confident cook, so I was not sure to add to it besides salt.